2 lbs. cleaned crawfish tails
2 tbsp. crawfish fat
1 stick butter
2 lg. onions
3 cloves garlic
1/2 c. celery
1/4 c. bell pepper
1/2 c. green onion
1/4 c. chopped parsley
1 can Rotel tomatoes
1 can cream of mushroom soup with 1 can of water
Salt, red pepper, black pepper to taste

Melt butter in heavy pot. Add chopped or ground vegetables. Cook over medium heat until celery and onion are very tender but not browned. Add green onions, tomatoes, cream of mushroom soup and water, and crawfish and crawfish fat. Simmer for 15 to 20 minutes. Add salt, red and black peppers to taste. Sprinkle with parsley; serve over rice with salad and French bread. Great!!! 2 lbs. crabmeat or 2 lbs. fish chunks

Any of the above can be used in place of the crawfish tails.

Note: If using fish, add at the last 10 minutes and stir very gently so as not to tear up the fish chunks.